Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-09-01 Epub Date: 2023-06-06 DOI:10.1177/10820132231170288

Sibel Bölek, Feyza Tosya, Özge Dinç

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Abstract

Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na₂CO₃, Catholyte Na₂CO₃) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p < 0.05). Anolyte Na₂CO₃ increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na₂CO₃ (363 ± 1.70) and Catholyte Na₂CO₃ (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (p < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.

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不同类型的电解水对面团流变特性和面包质量特性的影响

水是面包面团中相当重要的一种成分。研究人员调查了四种不同类型的电解水（无电解质 NaCl、有电解质 NaCl、无电解质 Na2CO3、有电解质 Na2CO3）对面包质量特性的影响。为此，对面包面团进行了流变学和质构分析，并对面包样品进行了颜色、物理性质、水活性、水分含量、抗氧化活性、总酚含量、质构分析和显微照片分析。电解水对面团和面包样品的质量特性有显著影响（p 2CO3 使面团的持水量从 60 ± 0.05 增加到 66 ± 0.07。使用 Anolyte Na2CO3（363 ± 1.70）和 Catholyte Na2CO3（346 ± 1.61）电解水制备的面包样品的面包体积高于使用 Anolyte NaCl（320 ± 1.00）和 Catholyte NaCl（310 ± 1.52）电解水制备的面包样品和对照面包（270 ± 1.04）（p

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).